Zucchini "spaghetti"

Awhile ago I asked our library to buy this book. I can't remember where I came across it but I was taken with the title and pretty sure I would like it - anything with handmade or homemade in the title catches my interest. I really enjoyed the author's writing style and her sense of humour. Reading her recipes made my mouth water and had me reaching for scraps of paper to bookmark all the ones I wanted to try. I love the stories Molly Wizenberg tells to go along with each recipe in her book, food has always been a important part of my family and our traditions and many of our recipes have their own "story" too. I think it such fun to be able to tell my boys that these are " great-gramma's Scottish scones", grampa's bread (my dad's) and so on, I hope one day my boys will teach their kids to make these recipes too.

Anyway, while reading the book I came across the recipe for Zucchini Noodles With Pesto and knew that I had to make it. The recipe calls for a mandoline slicer and when I googled it I saw it looked just like the Miracle Chef cutter that we already have.For years I have been pestering my husband to get rid of it because we never use it. Imagine how thrilled I was to find that I already had the very thing I needed to make my own zucchini noodles. ;-) Now...I'm quite happy to eat crow when I should, by rights, be eating it and so when my husband came home I started to tell him how great it was that he hadn't let me talk him into parting with his Miracle Chef. I started to tell him how fantastic this handy little thing was and how yummy the "noodles" were. I was all set to do a demonstration for him. His response?

"You don't need to extol the virtues of the Miracle Chef Deluxe to me!! I already know what it can do."

For which he was forced to watch my demonstration anyway.So...there you are. But, allow me to extol its virtues to you. Just look at those lovely threads of zucchini. Aren't they gorgeous? Love finding another way to use up the mountains of enjoy zucchini.

One large zucchini reduced to ribbons of noodles in minutes.

Love it!

I sauteed it with some fresh garlic. Just before it was done I added some pesto and some fresh, very ripe tomatoes, a bit of broth (I don't make my own, I just use broth cubes from the health food store and dissolve a bit of one in about 1/4 cup water) and then topped it with some pepper, salt and olive oil. I poured all that over just cooked spaghetti and then topped it with Romano cheese.

It made a wonderful warm lunch and it is also delicious cold. I saved some (without the Romano) and ate it cold with feta cheese for a beach day meal.